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1
To prepare cupcakes, preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners. Set aside.
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2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
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3
Pour in the boiling water, and slowly mix until smooth. Divide batter evenly among prepared muffin cups, filling each well about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes.
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4
Transfer muffin tin to a wire rack and let cupcakes cool completely.
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5
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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6
To prepare the chocolate ganache, put chocolate into a bowl and set aside. Bring heavy cream almost to a boil in a small heavy saucepan over medium heat. Pour hot cream into the bowl of chocolate and let it sit for 5 minutes. Then stir gently with a rubber spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
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7
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with a fresh raspberry.
